Savory Buttercup Squash Soup With Sage

Ingredients

Instructions

Half each of the squash and remove seeds. Place 1 tsp of coconut oil inside each half and place cut side up in 400 degree oven for 1 hr.

When done scoop out cooked flesh and set aside.

In a large frying pan fry melt coconut oil and fry chopped onion and garlic. When onions are soft and translucent add squash, sage and apple cider vinegar. Continue to fry and mix together till all cooked and mixed thoroughly.

Add squash puree to 8 cups chicken broth and mix well using a hand blender.

Heat over medium and enjoy. (You may add coconut milk, cream or milk before serving if desired).

This recipe sure does sound tasty! I’ve got a buttercup squash sitting on the counter, just wasn’t sure what I wanted to do with it yet, but this might be a good dish to try out. Never tried squash soup with coconut oil, yet….

I have been looking for a nice squash soup and what I like about yours is that there are few ingredients and also that coconut oil and apple cider vinegar are used, both of which are very healthy for you! Thanks so much!! 🙂